Hearty Lentil Soup

2 celery ribs, thinly sliced

1 medium onion, chopped

1 garlic clove, minced

2 T. butter

6 cups water

1 can (28 oz.) diced tomatoes, undrained

¾ cup dry lentils, rinsed

¾ cup medium pearl barley

2 T. chicken bouillon

½ tsp. dried oregano

½ tsp dried rosemary, crushed

¼ tsp. pepper

1 cup thinly sliced carrots

1 cup shredded Swiss cheese, optional

In a Dutch oven or soup kettle, sauté the celery, onion and garlic in butter until tender. Add water, tomatoes, lentils, barley, bouillon, oregano, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until lentils and barely are almost tender.

Add carrots; simmer for 15 minutes or until carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired. Yield: 8-10 servings.